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Bluefish

Bluefish are plentiful along the Atlantic Coast during the summer months.

Prized as a sport fish because of its spirited fight, the bluefish is named for the bluish-green color of its back. The juvenile fish are called “snappers” and the adults “choppers,” because this fierce fish clicks its teeth as it attacks other fish. During the Great Depression of the 1930s, hungry Americans lived off bluefish caught along the piers on the East Coast. Bluefish have soft, moist flesh and a strong flavor if they have not been properly bled and cleaned, though the small snappers are almost always mild.

Varieties

Bluefish is usually sold fresh, whole, or filleted. Smaller bluefish are called blue snappers.

Buying and storing tips

Bluefish should smell like the ocean without having a fishy odor. Whole fish should have clean gills and flesh that feels firm to the touch. The scales should be tight and the eyes should be clear. Fresh fillets should appear moist and have a lustrous sheen but no slime. The flesh should be dense, without tears or gaps.

Keep bluefish cool on the trip from the market to your house. Never let it stay unrefrigerated for long. To store bluefish, remove packaging, rinse under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Bluefish will store well this way for up to two days.

When well wrapped, bluefish can be kept for up to two months in the freezer of a refrigerator and for three to four months in a deep-freeze. Use lined freezer paper, and wrap the fish tightly with at least two layers of paper from head to tail. To thaw slowly, unwrap, place in pan, cover, and leave for 24 hours in the refrigerator. To thaw faster, place the whole fish in a watertight bag in a sink with cool running water, allowing about 30 minutes per pound (450g). For faster thawing, use the defrost cycle of your microwave, allowing two to five minutes per pound (450g), with equal standing time in between zaps (as one minute defrost to one minute resting).

Availability

Bluefish are plentiful along the Atlantic Coast during the summer months. They are also available in the Gulf of Mexico during the winter and spring, and in Florida during the fall and winter.

Preparation, uses, and tips

Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Using short strokes, work from the tail to the head.

To remove the head, first cut through the flesh on both sides with a sharp knife. Then, if the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.

To fillet, use a sharp, thin knife. With the bluefish lying on its side, insert the knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet. To skin the fillet, place it on a board, skin side down. Run a thin, sharp knife along the fillet between the flesh and the skin.

The secret to successful bluefish cookery is to not overcook. Whichever of the following cooking methods you choose, your bluefish will be cooked when its flesh becomes opaque but is still moist and can easily be pierced with a fork.

Brining

To improve the texture of bluefish, marinate the fish in a mixture of kosher salt, herbs, and water. Bring the salt, water, and herbs to a boil, simmer five minutes, then let cool. Add ice, pour brining mixture over the fish in a glass or stainless steel container, and refrigerate for one hour. Drain and pat dry before cooking.

Baking

Rinse fish and pat dry with a paper towel. Place whole or filleted bluefish in baking pan and cover with sauce made of liquid, herbs and spices, and vegetables. Bake in the oven at 400°F (200°C) until a knife slice in the thickest part reveals the flesh to be opaque but still moist.

Grilling

Place whole small fish or fillets directly on greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook until opaque and moist on the inside, 6 to 8 minutes for fish less than one inch (2.5cm) thick; 10 to 15 minutes for fish larger than one inch (2.5cm) thick.

Broiling

Rinse bluefish fillets and pat dry with a paper towel. Place fish on a rack above a baking dish. Preheat broiler and adjust oven rack so fish is 3 to 4 inches (7.6 to 10cm) from the element. Broil, turning once, until fish is opaque but still moist in the center, 3 to 10 minutes, depending on the size of the fish.

Pan frying

Rinse bluefish and pat dry with a paper towel. Dredge in flour and seasonings if desired. Shake off excess flour. Heat frying pan until hot. Add butter or oil. Place fillets in the pan and cook, turning once, until opaque but still moist in the center, 2 to 10 minutes, depending on the size of the fish.

Nutritional Highlights

Bluefish, 1 fillet (4 oz.) (113.2g) (cooked, dry heat)
Calories: 186
Protein: 30g
Carbohydrate: 0.0g
Total Fat: 6.4g
Fiber: 0.0g
*Excellent source of: Selenium (54mcg), Niacin (8.4mg), and Vitamin B12 (7.3mcg)
*Good source of: Magnesium (49mg), and Potassium (558mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

When cooked (dry heat), bluefish provides 0.988 grams of omega-3 fatty acids derived from EPA (0.323g) and DHA (0.665g), per 100 grams of bluefish.

Health benefits and concerns

Health benefits and concerns for fish and seafood
Many health benefits and concerns associated with this food are applicable to other fish and seafood. Read about health benefits and concerns for fish and seafood for a full description.